Instructions

Preheat the oven to 160°C.

Into a hot sauté pan, add some of the olive oil and the onion. Stir on a slow heat, making the onions become shiny without giving them any colouration.

Add the rice and a pinch of salt. Continue stirring on a low heat until the rice is shiny and very hot. Add the white wine and the thyme. Add the water and cover. Cook for 7 minutes on a very low heat.

Remove the rice from the heat and let it cool down for 5 minutes. In a bowl mix the anchovies, walnuts, almonds and rice together with more olive oil.

Fill each red pepper with the mix and put them each on a slice of raw potato in a roasting tray. Cook in the oven for 30 minutes.

Serve on a large plate accompanied by a salad of seasoned wild rocket.

This recipe is featured in

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